Ingredients
Scale
- 8 oz Cream Cheese
- 4 tbsp Unsalted Butter
- 1 cup Whole Milk
- 1/2 cup Granulated Sugar
- 4 large Eggs (separated)
- 1 tbsp Lemon Juice (optional)
- 3/4 cup All-Purpose Flour
- 2 tbsp Cornstarch
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1 cup Powdered Sugar (for dusting)
Instructions
- Preheat your oven to 320°F (160°C) and prepare a muffin tin with cupcake liners, filling the kitchen with anticipation.
- In a saucepan over low heat, combine cream cheese, unsalted butter, and whole milk until smooth, stirring gently until well-mixed but not boiling.
- In a bowl, whisk together all-purpose flour, cornstarch, and salt until even in texture, ensuring no clumps remain.
- In another bowl, whisk egg yolks with granulated sugar until pale; mix in optional lemon juice and the cooled cream mixture until smooth and slightly thickened.
- In a clean mixing bowl, beat egg whites until soft peaks form; gradually add sugar while beating until stiff peaks form for the perfect lift.
- Gently fold one-third of the whipped egg whites into your batter first; then carefully fold in the remaining egg whites without deflating them.
- Pour the batter into prepared cupcake liners and bake until tops are golden brown and cupcakes feel light when gently pressed.
- Allow cupcakes to cool completely before dusting with powdered sugar for a lovely finish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg